AndrewB
What's the worst that could happen? A girl is emotionally destroyed? I can live with that.
Posts: 3604
Registered: 05-00 |
I'm probably one of the biggest fish freaks on the forum. Only peanut butter appears in my meals more often. Listen to my advice and tune out all else.
For the most part the fish I buy is filleted, boneless fish in frozen form. I like a variety of white fish as well as some salmon. For white, I go with the common staples like cod, tilapia, and pollock. Perch is a little more expensive but is the tastiest. I try to lean toward low salt content, but then again I go for omega 6 fat which you find in cod and salmon, the saltier kinds of fish. I basically just rotate through all these kinds.
Cooking is simple enough. The night before, take out an entire bag (which usually contains 700 to 1000 grams, enough for 4 to 6 meals) and defrost in the fridge. To cook, preheat a pan to medium or medium-high and fry for 6 to 8 minutes in olive oil and lemon juice (maybe half a lemon for several meals worth of fish). The lemony flavor is a good substitute for salt. To fill out the meal, I use rice, homemade fries (my own recipe), or noodles. I also cook frozen vegetables.
If you don't feel like cooking, there's nothing wrong with canned tuna and salmon. A lot of people say that it's too dry, and it can be, so try this recipe:
- 2 cans (240g total) of tuna and/or salmon, drained
- 3 tablespoonfuls of mayo
- 2 tablespoonfuls of relish
- 1 teaspoon of dijon mustard (or 2 teaspoons of regular mustard)
- Some pepper
- This is the important part that sets this recipe apart: 1 tablespoonful of dried lemon powder. The brand I use is called McCormick's no-salt-added citrus & pepper seasoning (image). It's important to know that you're not just adding a touch of it for flavor; it needs to be a main ingredient that becomes the driving flavor of the mixture.
Mix everything together and spread on a toasted bagel. You won't regret it. The mixture is enough for 2 to 3 meals.
Last edited by AndrewB on 08-17-08 at 06:13
|
08-16-08 05:02 
